Whip the egg whites till they're "frothy"... Really? Soft peaks? Medium? Stiff? I'm guessing soft peaks, and I realize not a fully comprehensive guide, but beating egg whites and folding it into batter tends to be a more difficult task. It's hard to explain how gentle you should be with the whites once they're whipped, but to tell someone to beat them till they're "frothy" is almost naive... I do like the use of ricotta though, and I might actually have to try these. >.< Well, naive... I've been called worse! How about "barely there peaks"? It's soft mounding, but not hard peaking. It's heavily frothy: white, not opaque. It looks like the picture - that's probably the best way to describe it. :) PJH

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